Mediterranean Pasta Recipe with Zucchini and Anchovies

Ingredients

• 1 package linguini (456 g)
• 6 cups zucchini (grated (720 g))
• 6 garlic cloves (minced (30 g))
• 2 cans anchovy fillets in olive oil (56 g)
• Red pepper flakes (peperoncini to taste)
• 3 tablespoons extra virgin olive oil (45 ml)
• Parmesan cheese (grated to taste)

Instructions

1. 1

   Cook the linguini in a large pot of well-salted boiling water according to package directions until al dente. Reserve ½ cup (120 ml) of the pasta cooking water before draining.

2. 2

   While the pasta cooks, mash the anchovy fillets in a mortar until you get a smooth paste.

3. 3

   Heat the 3 tablespoons (45 ml) of olive oil in a deep skillet over medium heat. Add the minced garlic and anchovy paste. Cook, stirring, until the garlic is fragrant and the anchovies have melted into the oil.

4. 4

   Add the grated zucchini and red pepper flakes. Sauté over medium-high heat, stirring constantly, until the zucchini is tender but still has some bite.

5. 5

   Add the drained linguini to the pan and toss well to combine. Add a splash of the reserved pasta water and toss until emulsified.

6. 6

   Serve immediately with plenty of grated Parmesan on top.